Pizza Tipo 00
Loulis Mills
Premium tipo 00 pizza flour from Greece's oldest and largest mill (Loulis Mills, est. 1782). Excellent elasticity and strength from selected soft wheat. Professional 25kg bags. Suitable for pizza, peinirli, ciabatta, and focaccia.
Optimal hydration: 58% – 65%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 8-16 hoursat 22°C
TestedStrong Greek 00 flour. 8-16h warm fermentation. 0.2-0.3% fresh yeast. Hydration 58-65%.
Community Ratings
No community bakes yet
Bake with this flour and share your results!
Comments
0No comments yet. Be the first to share your bake.
Got an amazing bake?
Share your recipe on a pizza/baking community and get 3 months of PRO free.
Best For
Loulis Mills Pizza Tipo 00 is a type 00 flour, 13% protein, and a recommended hydration range of 58–65%. Premium tipo 00 pizza flour from Greece's oldest and largest mill (Loulis Mills, est. 1782). Excellent elasticity and strength from selected soft wheat. Professional 25kg bags. Suitable for pizza, peinirli, ciabatta, and focaccia. It ferments best over 8–16 hours at room temp (22°C). Strong Greek 00 flour. 8-16h warm fermentation. 0.2-0.3% fresh yeast. Hydration 58-65%.